Fructose is a hexose monosaccharide. It is an organic compound. Its general chemical formula is C6H12O6. The molar mass of fructose is 180.16 g/mol. The melting point is 103°C. It is crystalline, water-soluble, and sweet tasting.Fructose is quicker to absorb moisture and slower to release it to the environment than sucrose.Fructose is an excellent humectant and retains moisture for a long period of time even at low relative humidity (RH). Therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which it is used.

Calories per gram = 3.6
Glycemic index (GI) for a 25 g portion = 11
Sweetness, relative to sucrose = 120-190%
Net carbs = 100%

1.Commercially, fructose is available as a powder (fructose, crystalline fructose, fruit sugar) or syrup (pure fructose syrup).
2.Fructose powder is as a white, crystalline substance, without odor, 120-190% as sweet as sucrose.
3.Fructose is hygroscopic – it readily absorbs moisture from the air at relative humidity above 60° C .
4.Fructose solubility in water at 25 °C is about 400 g/100 mL
5.Fructose melting point 100 °C; the melting point rises with the rate of heating
6.Fructose decomposes at 100°C.
7.Fructose is a reducing sugar and it easily undergoes the Maillard browning reaction in the presence of amino acids.
8.Caramelization of fructose starts at 110 °C